Dinner Menu
Saturday, November 10th, 2012
Small Plates
10.
Spicy Pumpkin and Orange Soup
rosemary churros
Dad’s Apple Salad
peanuts, hazelnuts, currants, sage and maple dressing
Braised Pork Shank Terrine
cider jelly, warm lentils, mustard greens and onion salad
Warm Delicata Squash Salad
bacon, spinach, Maytag blue cheese, croutons, red wine and winter radish
Crispy Chicken “Meatballs”
porcini braised button mushrooms, Parmesan, marsala, fried sage, micro kohlrabi greens
Bone Marrow Welsh Rarebit
roasted kale salad, pickled peppers, fried egg, spicy ketchup
Rawson Brook Chevre Agnolotti
beets, grapefruit, horseradish, yogurt and poppy seeds
Chicken Liver and Pecan “Parfait”
this summer’s strawberry jam, pickles and toasts
Semolina toasts (2.) Lettuces with vinaigrette (8.)
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds
Matzo meal gnocchi, braised chicken, carrots, celery root
Plates
25.
Crispy NEFF Pork Belly
crispy cheddar broccoli polenta, turnips, maple vinegar, Brussels sprouts
Curried Farm Raised Idaho Trout
Berry Patch cauliflowers, English peas from the freezer and couscous, pomegranate
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.